Appetizers
Spinach and Artichoke Empanadas
⏱ 50 minutes
🍽 6 people
👁 7 views
Ingredients
- 1 (14.1 oz) package frozen chopped spinach, thawed and drained
- 2 cups artichoke hearts, canned in water and drained
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 package empanada dough (or 2 cups all-purpose flour)
- Egg, beaten (for brushing empanadas)
Preparation Steps
- Preheat oven to 375°F.
- In a large bowl, mix together spinach, artichoke hearts, cream cheese, Parmesan cheese, parsley, lemon juice, garlic powder, paprika, and cayenne pepper until well combined.
- Divide the dough into smaller portions, about the size of a golf ball. Roll each portion into a ball and flatten slightly into disks.
- Spoon a tablespoon or two of spinach mixture onto one half of the disk, then fold over to form an empanada and press edges together with a fork to seal.
- Brush tops of empanadas with beaten egg and bake for 20-25 minutes, until golden brown.
- Serve warm and enjoy!
